Classic Eggs Benedict

  • Serves

    serves 4


The secret to success with this dish is the quality of its parts. Adding a generous amount of vinegar to the poaching liquid—a restaurant trick—helps the eggs form into perfect spheres, and making the hollandaise in a blender whips the sauce into a smooth, emulsified state, so it isn't as likely to separate as the version made by hand with a whisk.


  • 2 cups distilled white vinegar
  • 2 12 tsp. kosher salt, plus more to taste
  • 1 tbsp. vegetable oil
  • 8 slices Canadian bacon
  • 3 egg yolks
  • 1 tbsp. plus 1 tsp. fresh lemon juice
  • 14 tsp. Tabasco
  • 8 tbsp. unsalted butter, melted
  • 8 eggs, cracked into separate small bowls
  • 4 English muffins, pulled apart by hand and toasted
  • Paprika or cayenne, for garnish


Step 1

Bring 16 cups water to a boil in a tall 6-quart saucepan over high heat. Add vinegar and 2 tsp. salt, lower heat to medium, and bring to a simmer.

Step 2

Heat oil in a 12" skillet over medium-high heat; add bacon; cook, turning once, until lightly browned, about 3 minutes. Remove skillet from heat.

Step 3

Combine yolks, lemon juice, 4 tsp. warm water, Tabasco, and remaining salt in a blender; turn to medium speed and slowly drizzle in butter to make the hollandaise. Transfer to a bowl; set aside, covered.

Step 4

Swirl simmering water with a spoon to create a whirlpool. Carefully slide each egg into water; poach until just firm, about 3 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate. Divide muffin halves between 4 plates; top each half with 1 slice of bacon and 1 egg. Spoon 2-3 tbsp. sauce over each egg. Sprinkle with paprika or cayenne

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